Shortbread Lemon Cookies
Shortbread Lemon Cookies is a lacto ovo vegetarian dessert. This recipe makes 36 servings with 134 calories, 2g of protein, and 7g of fat each. For 29 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe from Foodista requires powdered sugar, eggs, lemon zest, and lemon juice. 3 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 13%. Similar recipes include Lemon Shortbread Cookies with Lemon Icing {A Tribute to Aunt Roxanne}, Lemon Shortbread Cookies with Lemon Icing {A Tribute to Aunt Roxanne}, and Lemon-lime Basil Shortbread Cookies.
Servings: 36
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 1/2 sticks butter, softened
2 eggs, divided
1 tablespoon lemon zest
2 cups finely ground almonds or almond flour
1/2 cup superfine sugar or caster sugar
1 1/4 cups of all-purpose flour
1 tablespoon lemon juice
4 whole small lemons, with peel, washed, dried, and cut into very thin slices
powdered sugar for sprinkling
Equipment:
blender
oven
baking sheet
broiler
Cooking instruction summary:
Beat butter with one egg. Add almond flour, sugar, all-purpose flour, and lemon juice, and mix with the mixer on the lowest setting. Shape the dough into two rolls, about 2 inches each in diameter, and put in the refrigerator for 3 hours. Preheat oven to 350. Slice each log into cookies, about 1/8 inch thick, and place on a lightly greased baking sheet. Beat the second egg and brush the top of each cookie with it. Place one lemon slice on top of each cookie. Sprinkle with sugar and bake for 12-15 minutes. If you like the tops of the cookies browned, put them under the broiler the last 5 minutes of baking. Cool and optionally sprinkle with powdered sugar (optional).
Step by step:
1. Beat butter with one egg.
2. Add almond flour, sugar, all-purpose flour, and lemon juice, and mix with the mixer on the lowest setting.
3. Shape the dough into two rolls, about 2 inches each in diameter, and put in the refrigerator for 3 hours.
4. Preheat oven to 35
5. Slice each log into cookies, about 1/8 inch thick, and place on a lightly greased baking sheet.
6. Beat the second egg and brush the top of each cookie with it.
7. Place one lemon slice on top of each cookie.
8. Sprinkle with sugar and bake for 12-15 minutes.
9. If you like the tops of the cookies browned, put them under the broiler the last 5 minutes of baking.
10. Cool and optionally sprinkle with powdered sugar (optional).
Nutrition Information:
covered percent of daily need
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